Ingredients

The following ingredients have 10 Servings
  • 1 Tablespoon kosher salt
  • 2 1/2 teaspoons freshly ground black pepper
  • 2 1/2 teaspoons dry mustard
  • 3 teaspoons chopped fresh sage
  • 3 teaspoons chopped fresh thyme
  • 6 lbs flat brisket, (a little fat is OK)
  • 2 1/2 Tablespoons bacon drippings or vegetable oil
  • 5 cups chicken broth (or more if needed)
  • 12 ounces stout beer
  • 5 prunes (pitted, (optional))
  • 4 dry bay leaves
  • 1 1/2 teaspoons dark brown sugar
  • 6 1/2 cups white onions (sliced very thinly)
  • 11 cloves garlic (peeled)
  • 1 pound mushrooms (thinly sliced)
  • 3/4 - 1 pound medium carrots (peeled, cut into 2" lengths)
  • 2 Tablespoons whole grain mustard
  • 1 Tablespoon white vinegar

Instruction

  • Preheat oven to 350º F.
  • Mix first 5 ingredients in a small bowl and rub this mixture over all sides of the brisket.
  • Melt bacon drippings over medium-high heat in a heavy, large oven-proof pot (large enough to fit brisket). Add brisket to pot and brown, about 5 minutes per side. Transfer Brisket to cookie sheet with rim.
  • Add 2 cups of broth to pot and bring to a boil; scrape browned bits from bottom. Stir in beer, prunes, bay leaves, and brown sugar; bring to boil.
  • Place brisket back in pot, with fat side down; scatter onion slices over meat to cover, and add garlic cloves.
  • COVER pot and place in oven. Braise for 1 hour.
  • Turn brisket over; return pot to oven UNCOVERED and braise for 30 minutes longer.
  • Add 2 cups broth. COVER and bake 1 1/2 hours more.
  • Transfer Brisket to a cookie sheet; add remaining cup of Broth to liquid in pot along with mushrooms and carrots.
  • Return brisket to pot; COVER and return to oven. Braise until meat and carrots are very tender, about 45 minutes.
  • Slowly add more broth if needed, so vegetables are covered. Cool slightly then refrigerate uncovered until cold.
  • Once completely cold, cover and keep chilled at least 1 to 2 days.
  • On the day of serving: Preheat oven to 350ºF. Spoon off any solid layer of fat from surface and discard.
  • Transfer brisket to cutting board and thinly slice crosswise. Place Brisket slices in large roasting pan; leaving vegetables and broth in the pot.
  • Bring the pot of vegetables to a boil. Whisk in whole grain mustard and vinegar. Season to taste with salt and pepper. Slowly add more vinegar to taste.
  • Pour pan juices and vegetables over brisket.
  • Cover pan tightly with heavy-duty foil, and cook in oven until brisket slices and vegetables are heated through, about 1 hour and 15 minutes.
  • Serve meat with vegetables and sauce.